Prep 5 mins
Cook 0 mins
Great with fish. I invented this to go with some basa fillets we cooked on the Japanese smoker. I used the leftovers to liven up a monotonous coleslaw.
- 1⁄2 cup fresh pineapple (finely chopped)
- 1⁄2 cup plum (finely chopped)
- 1 teaspoon pickled ginger (finely chopped)
- 1⁄4 teaspoon horseradish
- 1⁄2 teaspoon cinnamon
- 1 tablespoon hot pepper jelly
- 2 tablespoons orange juice
- Combine ingredients well and serve.